Our final event has come and gone and now we get to share with you all the exciting preparation that was done to make it happen. Preparation for the Confratute luncheon actually started many weeks ago with planning. We won’t go into all the planning because that would make for a long blog, but we’ll start with the day before the event. We prepared a production schedule ahead of time to have an idea of what dishes could be prepped for in advance. We spent the day cooking, chopping, and assembling many dishes including beef kabobs and rotisserie chicken. From this experience we can both conclude that having beef kabobs on a menu for 900 turned out to be very labor intensive and we would never ask another chef to prepare that many kabobs.
It was such a great experience being able to see our menu come to life and be a part of the event we have been planning for so long. Later that night (after a refreshing swim) we returned for decorating. After using almost every prop we collected from other dining halls and ordered through Louise in the Purchasing Department, we were content with our saturated dining hall. We have many people to thank for helping us make our event look fantastic: Catering, Northwest, Galfenbein, and McMahon Dining Halls for allowing us to borrow decorations; all the student workers who made it possible to get all the decorations up that night, and Pam Blume for giving us her creative genius and speakers for Pirates of the Caribbean music.
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